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Homemade Simple Guacamole

This homemade simple guacamole recipe is one you will make again and again and again. This video will take you through it step by simple step…
homemade simple guacamole

Guacamole is awesome. It’s really high on the list of great things that we can thank fresh avocados for. I mean, guacamole was around and amazing way before avocado toast.

Avocado toast is delicious, but guacamole is a classic. Everyone should have a great fresh homemade simple guacamole recipe in their arsenal. When you make this the first time — whether you serve it to thankful guests or eat the whole bowl yourself (and yes, I’ve been there done that…) — you will never buy store-bought guacamole again.

And it’s easy. Really easy.

 

I am going through this recipe with you, in real time, step by step.  A lot of times when I cook for you or cook with you, I don’t do it in real time because really I think it can be tedious  to watch me cook forever and take the time to do all of my prep. But today is different because I am making guacamole. And it’s simple.

This is something you can master in minutes.

It’s a must. Watch the video above or read the instructions below — but whatever you do, you’ve got to make this recipe over and over again. It’s that good.

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Okay, guacamole is delicious. You get the picture. But, guacamole is also a healing food. What’s better than a recipe that’s simple, delicious, and healing? Ummmm…. nothing!

Check out my article on the 5 Little Known Health Benefits of Avocados.  This gives you even more reasons to make homemade simple guacamole.

If I haven’t convinced you yet, I want you to follow along with the video above. Come on… make it with me; it’s fun to cook with someone else.

We’re going to use two ripe avocados. Now, I know the big joke with avocados is that one second they’re ripe, and then the next  second they are bad. So, here’s what you do.  Go to the supermarket or the farmers’ market and make a beeline to the avocados. Press on them as you would other fruit, like peaches or  nectarines.  You don’t want them to be mushy, but you don’t want them to be hard.

Peel off the little stem on top — it just flicks off with your fingernail.   When you look inside it should be green, not brown. If the avocado is a bit soft to the touch but the stem end is still green, that means it’s a good avocado. It’s ready to eat. So, if you want an avocado to eat soon, this is the one for you. Never buy the ones that are brown under the stem. These are overripe. If the avocado is still hard, you can buy it and then let it soften on your counter for a bit. Until you get used to doing it by touch alone, make sure you flick that little stem off.

For this homemade simple guacamole here’s what you need:  We’re using two avocados.  We’re using a handful of fresh cilantro. We’re using some tomatoes, as much as you like, or as little as you like. You can customize this recipe in so many ways. When I made my guac I had Roma tomatoes. I also had grape tomatoes. And, because it’s tomato season here,  I also had tomatoes on the vine. Use whatever’s ripest.

homemade simple guacamole

We’re going to use some red onions, as much or as little as you like. I had some tiny little red onions, so I used one. Often, I will use about a third or so of a regular sized red onion. And — really important — we’re using fresh lime juice. It depends on how juicy your limes are, but plan on the juice from one or two limes. Then we’re using sea salt. And that is it… unless you like a little hot sauce… you can put a little hot sauce in yours too, but that is really it. It doesn’t need anything else. Trust me on this.

And we don’t need any fancy equipment. I like to use my old fashioned potato masher… this makes it really easy.

So, here we go. Get your bowl ready. You can see in the video that I used my really cool bowl that’s made from a half a coconut… I just love this thing.

But here’s another tip to make this as easy as possible: Put your pretty little serving bowl off to the side. Grab your big mixing bowl and mash up the ingredients in that big bowl — it makes things so much easier. When you are done, you can transfer the guacamole to your pretty little bowl.

Okay, this is how you prepare an avocado. You can watch the video above to see — start to finish — how to easily get the flesh out of the avocado. We cut it down the center along the pit. We twist it open, and we take out the pit.

Instead of peeling the skin from it, which some people do, I find it easier to  take a spoon and scoop out all of the flesh.

When you are done scooping the luscious green flesh into the bowl, you’ll notice that there’s  a little bit of this flesh still inside the skins. Save this, turn it inside out, and rub it on your face. Yeah, you’ll look a bit like Elfaba, but it’s so good for your skin; the avocado really helps keep you luminescent.

homemade simple guacamole

Okay, so, the avocados are in the bowl. Next, dice up some tomatoes. Add them to the avocado.

By the way… let me digress a bit with a little interesting health information… avocados are good for hot flashes. And they are good for your mood. These are two really great reasons to make this homemade simple guacamole… I’m just sayin’…

Avocados actually are one of those feel-good foods that you hear me talk about.  They are included in my list of 17 Foods To Boost Your Mood. I know they taste good, but they’re also a feel-good food.

If you eat the right foods and herbs for your unique body and circumstances, you can heal yourself. All you need is the correct information. And I’m here to give it to you. So, make this homemade simple guacamole recipe. And, if you want to learn more about healing whatever your specific concerns are, I’d love to help you create a healthy lifestyle plan specifically for your unique needs, so sign up for a free phone consultation and we can chat about it.

The beauty of a recipe like this is that you can taste as you go and you can add more of something as you see fit.

Are you a cilantro lover? Cilantro is one of those ingredients you either love or hate. I’m a lover, so I use a bit of cilantro in my guacamole. I always put cilantro in my guacamole and even people who say they hate cilantro, love my guacamole. I think this may be because the fresh lime juice evens out the taste a bit.

Chop up the cilantro well. If you have a good chef’s knife, it makes a huge difference. If you are trying to do this with a knife that is dull, it’s not only is it dangerous, but you’re making a ton of extra work for yourself.

Next I want you to put in your red onion. Watch the video above to see the best way to slice an onion. We’re going to leave the hairy root end on, cut off the other end, then cut it in half right through the root. Then, we peel the onion and finely chop it — nobody likes huge pieces of onion in their guac…

The next thing we need is lime. Roll it around on the counter and press on it a bit to loosen up the juice inside. Then, cut it in half and squeeze the juice from one half into the avocado. Taste it to see if you also want to use the other half. You’re the boss here.

Take out your good old fashioned potato masher, and mash up your guacamole. Do this in your large mixing bowl.

Then, scrape the guac into whatever pretty little serving bowl you like. Taste for seasoning, and feel free to add sea salt as needed.

If you cooked along with me in the video, I think the actual making of the guacamole took about five minutes. And it actually will take less time when you make it without me because I was babbling on a bit.

homemade simple guacamole

Here are the details on the health benefits in this awesome homemade simple guacamole recipe:

Avocados are one of my favorite foods, both for their health benefits and because they taste great. In Chinese medicine, some practitioners recommend avocados to raise the sperm count. I like them because they are good for anemia, dry skin, palpitations, constipation, and hot flashes due to menopause.

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections.

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Cilantro is also known as Chinese Parsley. It is good for the common cold, indigestion, and energy flow in the body. An old Chinese remedy for the common cold and even for measles was to drink cilantro and mint tea. Cilantro is one of those herbs you either love or hate; I’m a lover…

Homemade Simple Guacamole
Author: 
Recipe type: appetizer, dip
Cuisine: paleo, whole30, gluten-free
Prep time: 
Total time: 
Serves: 1 cup
 
This is the only guacamole recipe you will ever need. It's simple, healthy, and oh so delicious!
Ingredients
  • flesh of 1 large or 2 small ripe avocados
  • about ¼ cup diced fresh tomatoes
  • 1 to 2 Tbs fresh minced cilantro
  • juice of 1 or 2 limes
  • sea salt to taste
Instructions
  1. Put all ingredients in a large mixing bowl.
  2. Mash with a potato masher or fork.
  3. Season with more salt if needed.
  4. Scoop into a smaller serving bowl.
  5. Enjoy!

 

homemade simple guacamole

Slow Cooker Dairy-Free Grain-Free Vegan Enchiladas

These slow cooker dairy-free grain-free vegan enchiladas are so simple and delicious…

slow cooker paleo vegan enchiladas

I love anything in a wrap of any kind. I don’t know what it is, but things just taste better when they are rolled up. But when I started eating paleo, I sadly left my wraps behind. And I’ve so missed my burritos, tuna wraps, enchiladas, quesadillas… all of that great awesome “wrap-y” food. Enter… almond flour wraps. Yup, it’s these babies that allowed me to make this amazing recipe for slow cooker paleo vegan enchiladas…

If you are like me and find that your body just looks and feels better without any grains in your diet, you can make this recipe and do the happy dance. Yay! Wraps that can be cooked and that are grain free — this is the greatest invention since sliced bread…

I made these on Monday, so I did a really big happy dance, because… and I’m going to tell you this even though I am a little embarrassed to admit this… I love to watch The Bachelor. I ate my enchiladas before The Bachelor came on, so I was doubly happy. I felt full yet healthy and I was ready for my favorite mindless 2 hours of TV. It was an awesome night.

I’ve been using almond flour wraps for awhile now, but I never tried to put them in the slow cooker. Until now. And, OMG, it worked out so much better than I could ever have hoped! I adapted this recipe from Real Simple — they get the credit for the original recipe idea, and it’s just awesome!

These slow cooker paleo vegan enchiladas are stuffed with black beans and spinach and corns and deliciously creamy vegan cheese and turmeric and other great flavors. And, the slow cooker does all of the heavy lifting. All you do is mix the filling in a bowl, roll ‘m up, and off you go.

If you are looking for another great vegan slow cooker recipe, try my Vegan Slow Cooker Stuffed Peppers.

slow cooker paleo vegan enchiladasslow cooker paleo vegan enchiladas

Here are some of the great things these slow cooker paleo vegan enchiladas can do for you:

In Chinese medicine, black foods are known as the best foods to strengthen the body and nourish the blood. We recommend them for many people who suffer from chronic lower back pain, knee pain and infertility. Black beans have the highest amount of antioxidants of any bean, they are high in fiber and are good for the heart.

Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.

It is true that spinach contains iron, but it’s this vegetable’s lesser-known qualities that really hold my admiration. Spinach contains a substance that helps eliminate prostate cancer. It’s also great for your bones and also for memory loss. Diabetic patients may find that eating spinach helps combat excessive thirst and can even be good for night blindness. Spinach can inhibit the body’s ability to absorb calcium, so calcium-rich foods should be avoided when eating this leafy green.

Corn is one of the foods that if I can’t find organic, I just won’t eat because the crops are so heavily sprayed and are full of GMOs. As more people are expressing concern about GMOs, it seems to be getting easier to find good corn at the market. Corn actually benefits the gallbladder, is good for hepatitis, heart disease, and hypertension. Cornsilk is a Chinese herb (Yu Mi Xu). It’s often used to reduce edema, help with hepatitis and reduce the symptoms of some painful urinary conditions. If you can’t find organic fresh corn, buy a bag of organic frozen corn!

In Asian medicine, nuts are known to be good for your brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten-free. Almonds will help relieve a cough and asthma and are also good for constipation. This recipe uses almond flour tortilla instead of traditional ones.

slow cooker paleo vegan enchiladas

Slow Cooker Dairy Free Grain-Free Vegan Enchiladas
Author: 
Recipe type: paleo, vegan, slow cooker, crockpot, Mexican, comfort food
Cuisine: recipe adapted from: Real Simple
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
This recipe is simple. And grain-free. And vegan. And comforting. What else could you ask for?
Ingredients
  • 1 15-oz can black beans, rinsed and drained
  • 9 oz fresh spinach, steamed, squeezed dry in a clean dish towel
  • 1-1/4 cups frozen organic corn
  • ½ tsp cumin
  • sea salt and black pepper, to taste
  • 1 tsp turmeric
  • ¼ tsp chipotle chili powder
  • ½ tsp garlic powder
  • 7-oz sliced vegan American cheese (I used Straight From The Heart brand), divided
  • 2 16-oz jars mild salsa
  • 6 almond flour tortillas
  • sliced radishes, sliced scallions, lime wedges for garnish (optional)
Instructions
  1. In a large bowl, combine the beans, spinach, corn, cumin, salt, pepper, turmeric, chili powder, garlic powder, and ½ the cheese.
  2. Pour one jar of salsa into the bottom of the slow cooker.
  3. Lay the tortillas out on a flat surface and divide the bean mixture among them. Roll them up, and arrange them, seam-side-down, in a single layer on top of the salsa.
  4. If you have any filling left in the bowl, pour it on top of the enchiladas.
  5. Pour the second jar of salsa on top.
  6. Sprinkle the remaining cheese on top of the salsa.
  7. Cook on low or medium heat for 2-1/2 hours, or until the cheese is melted and everything is hot.
  8. Serve with radishes, lime wedges and scallions, if desired. Enjoy!

slow cooker paleo vegan enchiladas

Vegan Beet & Butternut Squash Chili

This Vegan Beet & Butternut Squash Chili has big chunks of beets in it. Beets are great for nourishing your blood (that’s not a vampire reference…) — I find that they are awesome for fighting off some of those annoying conditions associated with menopause!

vegan beet & butternut squash chili

It’s chili season! Nothing says happy autumn like the fragrant aroma from a big pot of chili cooking on the stove. In our house that chili must be eaten while watching whatever football game is on TV. And the table has to be filled with bowls of guacamole, cheeses (vegan ones too), coconut yogurt, fresh cilantro, and some healthy-ish chips to pile on top of the individual bowls of chili. And even though this is a healthier chili, it still goes great with an ice cold beer…

Oftentimes I make my chili with meat — beef, pork, turkey, bison, lamb… whatever I’m feeling at the moment. But, I’ve been eating vegan more and more these days, so I decided to make this vegan chili. It’s especially awesome because it’s hearty and has big chunks of veggies. You know, it’s not like one of those vegan chilies that seems to be mostly beans. This one’s got moxie. It’s got heart. It’s got substance. It’s really awesome. And it tastes like a traditional meaty chili… for realz.

Every time I make a pot of chili or soup, I add some raw Chinese herbs to the pot so that while the food cooks, the amazing healing properties of the herbs get infused in my food. This time I added Huang Qi and Shan Yao to boost my energy. If you have access to good quality Chinese herbs, I highly recommend this, and of course, if you have any questions, just ask me!

As I sit here and type this post, I keep sneaking a peak at my closed refrigerator door because I know there’s still a bit of this awesome vegan beet & butternut squash chili sitting in the pot leftover in the fridge. Just sitting there. It’s kind of calling my name… OK, as soon as I’m done here, I’m answering the call of the chili…

If you want to eat more beets, you have to try my awesome recipe for Pomegranate Glazed Beets!

vegan beet & butternut squash chili

Here are some of the awesome healing capabilities of the ingredients in this vegan beet & butternut squash chili:

Beets are SO good for you. I try to find ways to fit them into my meals as much as possible. Really… many times a week. Beets nourish blood and tonify the heart. Athletes are starting to drink beet juice as a form of endurance therapy. They are anti-carcinogenic, good for anemia, and relieve constipation. I also think it’s a great idea to eat them raw sometimes because their amazing goodness is even more pumped up this way.

Butternut squash is more than just a delicious vegetable; it’s really good for you. It’s a good fever reducer, it can lessen stomach pain and it can be a comfort during pregnancy when the baby feels like she’s doing acrobatics. It’s also rich in carotenoids and Vitamin B6. This means it’s good for your heart and can help lower bad cholesterol. And, because butternut squash can help reduce inflammation in the body, it benefits almost everyone.

Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.

Carrots help strengthen the organs in your body. They also are good for the eyes (this is their claim to fame) and they promote healthy digestion. Many moons ago, people used to make carrot tea to ward off measles and to prevent cancer. Carrots help detoxify the body and in today’s world of Chinese medicine, they are prescribed to ease constipation and
tonsillitis.

In Chinese medicine, red kidney beans are used to aid digestion; they help you if you have diarrhea and they also have a diuretic quality. White navy beans actually improve your memory and they also have a calming effect, so feel free to use a mix of colored beans if you like.

Raw cacao is a superfood. It is packed with magnesium, iron, zinc and other minerals. Not only is it packed with health benefits, but it actually has properties that help the body absorb nutrients better and it’s filled with antioxidants. Cacao can actually be translated as “food of the gods”… Raw cacao can help lower blood pressure, promote healthy heart function, improve digestion, and may even help increase the libido.

vegan beet & butternut squash chili

Vegan Beet & Butternut Squash Chili
Author: 
Recipe type: chili, comfort food, vegetables
Cuisine: vegan, vegetarian, paleo, whole30
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This is a vegan chili that's as hearty as a traditional meaty one. It's got beets, butternut squash, carrots, peppers, beans, and so much more!
Ingredients
  • 1 Tbs extra-virgin olive oil
  • 1 med onion, chopped
  • 1 yellow bell pepper, chopped (use whatever color pepper you have)
  • 2 carrots, peeled and sliced
  • 1-1/2 lb large-diced butternut squash
  • ½ lb red beets, peeled and diced (I used pre-cooked ones)
  • 1 tsp garlic powder
  • ½ tsp chipotle chili powder
  • 1-1/2 tsp turmeric
  • 1 Tbs cumin
  • 1-1/2 Tbs chili powder
  • sea salt and black pepper to taste
  • 1 28-oz can crushed tomatoes
  • 2 cups vegetable broth
  • 1 15-oz can kidney beans, undrained
  • 1 Tbs raw cacao powder
  • Optional raw Chinese herbs: Huang Qi, Shan Yao
  • For garnish: vegan cheese, coconut yogurt, fresh cilantro, chips
Instructions
  1. Heat the oil in a large pot over medium heat and add the onion, bell pepper, and carrots. Season with salt and pepper.
  2. Saute, stirring, about 5 minutes.
  3. Add the squash, beets, garlic powder, chipotle powder, turmeric, cumin, chili powder, and more salt and pepper.
  4. Cook, stirring, about 15 minutes, over medium-low heat.
  5. Add the tomatoes, broth, beans, and cacao.
  6. Reduce the heat to low, cover the pot, and simmer 30 minutes.
  7. Give the pot a good stir, uncover it, and cook an additional 20 minutes.
  8. Ladle into individual bowls.
  9. Garnish with a dollop of yogurt, some cilantro, more cheese, and crushed chips.
  10. Enjoy!

vegan beet & butternut squash chili

Vegan Slow Cooker Stuffed Peppers

These vegan slow cooker stuffed peppers are so easy!

vegan slow cooker stuffed peppers

I have finally learned to love my slow cooker! Yup, it’s a red letter day. I always loved how easy it is to use it, but honestly, my food was really inconsistent when I used it. I would have to make a recipe many, many times before I finally got it right. I mean, dried out meat is pretty gross…

I feel like a lightbulb finally went off over my head: When I cook vegan food in my cooker, it’s almost always awesome. It’s funny how things work out; I’ve been trying to eat more and more vegan meals, and now my handy-dandy slow cooker has become my partner in crime.  And these vegan slow cooker stuffed peppers are so delicious, so simple, so satisfying, so filling, and so healing — OK, I know, too many adjectives… but, they really are awesome.

I was inspired to make this version of vegan slow cooker stuffed peppers when I saw Lindsay at Pinch of Yum, post her genius recipe.

Let me tell you, even if you think you don’t like vegan food, this recipe will change your mind. Nobody missed the meat at all when I served these peppers. They have a slight Mexican taste and are filled with beans and buckwheat and an amazing enchilada sauce. I sometimes get asked to suggest vegan foods to serve to non-vegans… this recipe now tops that list!

If you’re looking for another great slow cooker vegan recipe, try my Slow Cooker Vegetable Minestrone.

vegan slow cooker stuffed peppers

Here are some ways this recipe for slow cooker vegan stuffed peppers will heal you:

Bell peppers help with indigestion. If you are feeling bloated and full from over-eating a lot lately, consuming bell peppers will help reduce this feeling. They are also good for blood circulation and research has shown that they are good for people with a low appetite or anorexia. It used to be common in China to use green pepper tea to soothe indigestion.

Buckwheat lowers blood pressure and cholesterol, and it’s high in fiber. And, because buckwheat is also high in magnesium, it is the perfect food to combat heart disease. I’ve been substituting buckwheat groats in recipes that call for pasta or rice, or even quinoa… it makes a great risotto, so try it!

In Chinese medicine, black foods are known as the best foods to strengthen the body and nourish the blood. We recommend them for many people who suffer from chronic lower back pain, knee pain and infertility. Black beans have the highest amount of antioxidants of any bean, they are high in fiber and are good for the heart.

Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.

Avocados are one of my favorite foods, both for their health benefits and because they taste great. In Chinese medicine, some practitioners recommend avocados to raise the sperm count. I like them because they are good for anemia, dry skin, palpitations and hot flashes due to menopause.

Cilantro is also known as Chinese Parsley. It is good for the common cold, indigestion, and energy flow in the body. An old Chinese remedy for the common cold and even for measles was to drink cilantro and mint tea. Cilantro is one of those herbs you either love or hate; I’m a lover…

vegan slow cooker stuffed peppers

Vegan Slow Cooker Stuffed Peppers
Author: 
Recipe type: Slow Cooker, vegan, vegetarian
Cuisine: recipe adapted from: Pinch Of Yum
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
No one will miss the meat in these stuffed peppers. They are filled with Mexican-spiced beans and buckwheat, and they are awesome!
Ingredients
  • 4 large bell peppers, tops cut off and seeds cleaned out
  • 1 cup raw buckwheat groats (you can buy these)
  • 1 15-oz can black beans, rinsed and drained
  • 1 15-oz can refried beans (I used refried black beans, but choose what you like)
  • 1-1/2 cups mild enchilada sauce
  • 1 tsp chili powder
  • 1-1/2 tsp turmeric powder
  • 1 tsp garlic powder
  • 1 cup vegan pepper jack cheese (I tried a new soy-free one: "Follow Your Heart" brand, and it was awesome), shredded or thinly sliced
  • 1 avocado, diced
  • ½ cup cilantro, chopped
  • 1 lime, sliced
Instructions
  1. In a large bowl, combine the raw buckwheat groats, all of the beans, the enchilada sauce, chili powder, turmeric, garlic powder, and half of the cheese.
  2. Pour ½ cup of water into the bottom of your slow cooker.
  3. Fill the peppers with the stuffing mixture.
  4. Stand the stuffed pepper up in the slow cooker.
  5. Let the peppers cook on high heat for 3 hours.
  6. Open the cooker and sprinkle the remaining cheese onto the tops of the peppers. Cover and leave on the warm setting so the cheese melts. I left mine like this for about an hour.
  7. Remove the peppers to plates and top with avocado, cilantro, and lime slices.
  8. Enjoy!

vegan slow cooker stuffed peppers

Baked Chicken Tacos

What’s better than baked chicken tacos that can be made in advance… it’s not just for taco Tuesdays!

baked chicken tacos

I’m always ranting about eating healthy, so when I post a recipe like this one, people are often surprised.

Yes, I eat tacos. Yes, you can eat tacos too — and still be healthy!

And, tacos are awesome!

These tacos are made with chicken (and you can cheat a little like I did by shredding up a pre-cooked rotisserie chicken; I was lucky enough to find an organic one…) I used non-dairy cheese and organic taco shells. They are filled with lots of healthy ingredients, taste really decadent, and OMG, they are so good!

One of the best things about this baked chicken tacos recipe is that you can make them in advance and reheat them in the tray right before you want to serve them. The recipe that inspired me to make a pan of baked tacos is from The Cookie Rookie, and it called for those taco shells that have flat bottoms so they stand up by themselves. I didn’t use those because I wanted to use the organic ones, so I lined the bottom of my pan with kale and then nestled the taco shells amidst the kale. This worked great, and as an added bonus, we got to eat the kale!

And if you are looking for another recipe to use up some rotisserie chicken, make my Chicken Sandwiches With Mango Salsa!

baked chicken tacos

Yup, these tacos are healthy:

Chicken is something I push people to buy organic if possible. For this recipe, I used a pre-cooked organic rotisserie chicken from the market, but you can use whatever kind of chicken you have. Organic chicken is a great, healthy protein to give you energy, lessen the pain of some types of arthritis, and boost your system when you are particularly weak — like after surgery or childbirth. People who have some conditions that we consider “excess heat” conditions should limit the amount of chicken they eat. So, if you have an illness that gives you a bright red tongue or severe dryness in your body, check with your doctor first.

Hot peppers contain more vitamin C than any other vegetable and they are good at fighting off the common cold. Whenever I have a cold I eat lots of hot sauce. So, if you like spice, as I do, use a generous amount of whatever hot peppers you like. The main component of hot peppers is capsaicin. Capsaicin actually works with your body and mind to make you feel happy. It’s also good for reducing swelling and can relieve arthritic joint pain. If you have high blood pressure, check with your doctor before eating too many hot peppers because they can actually raise the blood pressure in some people. This recipe uses ground chili powder, ground chipotle chili powder, and fresh hot peppers, so there’s a lot of good hot stuff here!

I filled the bottom of these taco shells with refried beans. I used refried kidney beans, but you can use whatever kind you have. Kidney beans are great for your digestion, can help with both constipation and diarrhea, and can help reduce swelling in the body because of their diuretic capabilities.

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Corn and corn products aren’t allowed in my recipes unless they are can organic. Corn is a crop that’s just too heavily sprayed with chemicals and so much corn is GMO that I really like to be careful. I used organic corn taco shells for this recipe. Corn helps those who have hepatitis, heart disease, and hypertension. Cornsilk is also a Chinese herb (Yu Mi Xu). It’s often used to reduce edema, help with hepatitis and reduce the symptoms of some painful urinary conditions.

baked chicken tacos

 

Baked Chicken Tacos
Author: 
Recipe type: tacos, comfort food, Mexican
Cuisine: recipe inspired by: The Cookie Rookie
Prep time: 
Cook time: 
Total time: 
Serves: 12 tacos
 
These tacos are baked in the oven and can be made in advance and then reheated. They are amazing... and yes, these tacos are healthy!
Ingredients
  • 1 organic pre-cooked rotisserie chicken, shredded
  • 1 Tbs extra-virgin olive oil, divided
  • 1 head lacinto (black) kale, thick bottoms of stems removed
  • 12 organic corn taco shells
  • 1 med onion, chopped
  • 2 tsp chili powder
  • 1 tsp turmeric
  • ¾ tsp cumin
  • ½ tsp chipotle chili powder
  • sea salt and black pepper, to taste
  • 1 14.5 oz can diced tomatoes
  • 2 oz canned chopped green chilies
  • 1 15-oz can refried beans
  • 1 cup shredded vegan mozzarella cheese (or use cheese of your choice)
  • ½ cup Daiya shredded pepper jack cheese (or use cheese of your choice)
  • 1 hot red pepper, sliced
  • 1 hot green pepper, sliced
  • cilantro or parsley leaves, for garnish
  • optional serving ideas: extra salsa on the side, plain coconut yogurt combined with fresh lime juice
Instructions
  1. Preheat the oven to 400°F.
  2. Grease a 9x13-inch baking dish with 2 tsp oil
  3. Lay the kale leaves in the bottom of the dish
  4. Arrange the taco shells on the leaves, so they stand up as best as they can.
  5. Heat 2-tsp oil in a medium skillet.
  6. Add the onion, and all of the spices. Cook, stirring, 2 minutes.
  7. Add the tomatoes and chopped green chilies. Add the chicken. Cook, stirring, about 10 minutes.
  8. Put a big spoonful of refried beans in the bottom of each taco shell.
  9. Next, fill the shells with the chicken mixture.
  10. Sprinkle the cheeses into each shell.
  11. Bake 15 minutes, or until the cheeses are fully melted and the shells are starting to brown on the edges.
  12. Remove the pan from the oven and sprinkle the tacos with the sliced hot peppers and the cilantro or parsley leaves.
  13. Serve with salsa and coconut yogurt mixed with lime juice on the side.
  14. Enjoy!

 

baked chicken tacos

Pork Chili With Bok Choy

This pork chili with bok choy has a great traditional chili taste will some awesome added extra healing ingredients!

pork chili with bok choy

Chili is awesome. It’s warming and delicious and there are about a bazillion different ways to make it. Yes, a bazillion.

I love to open the fridge and put whatever catches my eye into my chili pot.

Right now we are in the process of moving, so sometimes it’s challenging to cook dinner, because half of my things are in the new place and half are in the old place. Sometimes when I start cooking dinner, I forget what’s where and I end up using kitchen tools that really don’t work for the job I need. But chili makes it easy… one pot… no special tools.

There are white chilis and red chilis and hot ones and mild ones. There are meaty versions and veggie versions. There are ones that are sweet and ones that are tangy. OK, now my mouth is watering and my mind is already coming up with another pot I have to make. Soon.

And, it just so happens to be football season now. There’s no better tradition than a big pot of chili for the upcoming playoffs and Superbowl…

When I created this chili I looked in my crisper drawer and saw a few heads of beautiful fresh bok choy. Yes, I know, bok choy is not a traditional chili ingredient, but I figured what the heck, let’s try it.  And the combination of bok choy with pork is just perfect. I’m telling you, this amazing veg is perfect in this meaty chili. I decided not to put any beans in this pot so the bok choy would stand out more, but feel free to add beans if you’re in that kind of mood.  If you’re in the mood to try another really unique but amazing chili, try my Sweet Potato Chili With Goji Berries next time.

pork chili with bok choy

I bet you didn’t know chili could be so healthy, but here are the stats for this one:

Pork strengthens the digestive system, helps with constipation, and can moisten a dry cough and other dryness in the body. It’s also good to strengthen your qi and give you energy.

In Eastern medicine, bok choy is used to quench thirst, aid digestion, prevent constipation and treat diabetes. It is rich in vitamin C, beta-carotene, folate and fiber. And there are only 20 calories in one cup of Bok Choy. So, it’s good for you, it’s easy to prepare, and it tastes good.

Bone broth is filled with bone marrow and essential fatty acids — these things promote optimal brain health. It also contains glycine, which is an amino acid that helps with memory, concentration, stress, and focus.  You can make your own bone broth, but you don’t have to anymore. Bone broth is now available in tons of markets. (See the recipe below for the awesome ready-made bone broth I used in this soup recipe.) It’s sold in boxes just like chicken or vegetable broth. The glucosamine in bone broth can reduce inflammation and strengthen the bones. It’s also great for your skin, hair, and nails. This is a great thing to use for a quick soup base, or to just sip on during the day. Sometimes I’ll have a hot cup of bone broth first thing in the morning for a quick healing pick me up.

Hot peppers contain more vitamin C than any other vegetable and they are good at fighting off the common cold. So, if you like spice, as I do, use a generous amount of whatever hot peppers you like. And feel free to add more chili powders or spicier ones if you’re a spice-a-holic. The main component of hot peppers is capsaicin. Capsaicin actually works with your body and mind to make you feel happy. It’s also good for reducing swelling and can relieve arthritic joint pain. If you have high blood pressure, check with your doctor before eating too many hot peppers because they can actually raise the blood pressure in some people.

Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Bell peppers help with indigestion. If you are feeling bloated and full from over-eating a lot lately, consuming bell peppers will help reduce this feeling. They are also good for blood circulation and research has shown that they are good for people with a low appetite or anorexia. It used to be common in China to use green pepper tea to soothe indigestion.

I also added some raw Chinese Herbs to the pot. My favorite thing about cooking things like soups, stews and chilis, is that it’s a great vehicle for my Chinese herbs because they get lots of time to infuse their healing capabilities into my food. I added Huang Qi (Astragalus) and Shan Yao (Chinese Yam) for energy.

pork chili with bok choy

Pork Chili With Bok Choy
Author: 
Recipe type: chili
Cuisine: mexican, american
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This is a great bowl of healthy chili. It's spicy and refreshing at the same time. The bok choy is an amazing addition! Touchdown!
Ingredients
  • 2 Tbs extra-virgin olive oil
  • 2 lb ground pork
  • 1 med onion, chopped
  • 1 red bell pepper, chopped
  • sea salt and black pepper
  • 5 garlic cloves, chopped
  • 1 2-inch piece of a hot pepper, minced (I used an Anaheim chili)
  • 3 Tbs chili powder
  • 1 Tbs cumin
  • ½ tsp chipotle chili powder
  • 1 tsp turmeric
  • 1 28-oz can fire-roasted crushed tomatoes
  • 1 cup chicken bone broth (This is a good organic one)
  • 2 medium heads of bok choy, sliced
  • 1 avocado, diced
  • raw Chinese herbs (I used Shan Yao and Huang Qi) (optional)
Instructions
  1. Heat oil in a large pot over medium heat.
  2. Add the pork and saute until most of the pink color is gone.
  3. Stir in the onion, bell pepper, garlic, hot pepper, salt and pepper to taste, chili powders, cumin, and turmeric. Stir until the meat is coated with the spices and continue cooking and stirring for about 5 minutes.
  4. Pour in the can of tomatoes and the chicken broth. Add raw Chinese herbs if using. Bring to a boil. Add the bok choy, cover the pot, and cook 20 minutes. Then, uncover and cook an additional 20 to 30 minutes, or until the chili is the consistency you like.
  5. Ladle into bowls and top with avocado.
  6. Enjoy!